Strawberry Rhubarb Dump Cake

I love rhubarb. I want straight up rhubarb desserts. For me, there's no need to mix other stuff in to disguise the tartness, that's what makes it good! Well my husband and children would disagree. Sometime I wonder if these kids even belong to me! How can anyone not appreciate this wonderful unique vegetable? As much as it pained me to do it, I tried something new. Turned out it's crazy delicious! I received a recipe for rhubarb dump cake from my dad. He tried it and said that it was too sweet for him so I started experimenting and tweaking the recipe. Thankfully I have my own rhubarb plant that is gigantic, so I have lots to work with.

If you don't know, rhubarb is a stalky vegetable with large leaves. You cannot eat the leaves! You can find it growing wild outdoors, in the grocery store(fresh or frozen) or if you're lucky like me, you can have a thriving plant in your own yard. There are different varieties. Mostly you'll see the bright red stalks but my plant has green stalks with a little red on the bottom. I think they taste the same.

 photo credit: DSC09719 via photopin (license)

Recipe

1 can strawberry pie filling
4-6 cups cut up rhubarb(fresh or frozen)

1 box yellow cake mix

1 stick butter melted

little lemon juice, optional

This is a dump cake so you literally "dump" it all together. First combine the pie filling, rhubarb and a little lemon juice if you have it. I think the lemon juice gives it a little something, but if you don't have any it's fine without. I say 4-6 cups rhubarb because it depends on personal taste. I love the tartness of rhubarb so I put the whole 6 cups and even leave out a little of the strawberry jelly of the pie filling. 

The rhubarb and pie filling goes into the bottom of a glass baking dish. Now sprinkle the cake mix evenly on top of the fruit mixture. Yes, just the powdery cake mix. I find if I use the whole box it's too sweet for my taste. I usually sprinkle 2/3 of the powder. Now just evenly pour the melted butter all over the top. 

Bake in 350 oven for 45 mins to an hour. The top will start to get brown and the filling will be bubbly. Let it cool down because this is HOT! Serve with vanilla ice cream and try not to eat it all at once. 

I will be sharing with these great blogs!

Follow me here:

Pinterest » Facebook » Bloglovin' » Etsy
Google+ » Instagram

Shrimp Mousse

If you're looking for something a little different for your holiday parties that's sure to impress, this is it! Don't be afraid, I swear it's awesome! Shrimp mousse and variations of it have been around forever. This spread always makes me think of my grandma. Which could be because she used to make it or the jello mold presentation is reminiscent of 50's housewives. Either way it's great and you'll definitely want to hold on to this recipe.

• 1 can condensed tomato soup
• 2 (8 oz.) pkgs cream cheese
• 1 tbsp. Knox gelatin
• 1/4 c. chopped onion
• 1/4 c. chopped celery
• 1 c. mayonnaise
• 1 c. cooked shrimp, chopped

In medium saucepan, combine tomato soup and cream cheese over low-medium heat. Stir in gelatin and remove from heat. Add onions, celery, mayonnaise and shrimp. Mixed well, pour into a mold greased with mayonnaise. If you don't want to use a mold just pour into a container you can cover and place in refrigerator. Chill for at least a couple hours to allow gelatin to set.

This makes enough for a crowd, so get lots of crackers to serve with your shrimp mousse! 

Thank you so much for visiting my blog!
Recipe Gallery

I will be sharing with these great blogs!

Visit Over The Apple Tree's profile on Pinterest.

Follow me here:

Pinterest » Facebook » Bloglovin' » Etsy
Google+ » StumbleUpon » Instagram

Ham And Broccoli Breakfast Strata

This is an awesome breakfast idea for a crowd. I make this every year for Christmas morning. It's so nice to just throw it in the oven and not have to worry about it. You do have to prepare it the night before, so plan ahead!

Ingredients

• 12 slices day old bread( I used wheat bread because that's what I prefer, white or wheat is fine. I take bread out morning before and lay slices out on a cookie sheet to dry out)
• 5-10 oz frozen chopped broccoli(spinach is also great too!)
• 3/4 c. grated sharp cheddar cheese 
• 2 c. cubed ham (8 oz)
• 1/2 chopped onion
• 6 eggs beaten
• 3 1/2 c. milk
• salt
• pepper
• poultry seasoning

Directions

Night before...grease 13x9 casserole dish. Cube day old bread and place into dish. Thaw and drain broccoli or spinach. If I'm using broccoli, I'll usually throw in the whole 10 oz pkg. If I'm using spinach, I just do half of package(5 oz).  Spread veggies, ham, onions, cheese on top of bread cubes and mix it up a little with your hands. In a bowl, beat eggs and milk together. Pour egg mix over all ingredients. Sprinkle salt, pepper, and poultry seasoning on top. Cover and refrigerate over night.

In the morning...preheat oven to 350. Bake uncovered 55 minutes. Last few minute of baking add some more shredded cheddar to top.

Thank you so much for visiting my blog!
Recipe Gallery

I will be sharing with these great blogs!

Visit Over The Apple Tree's profile on Pinterest.

Follow me here:

Pinterest » Facebook » Bloglovin' » Etsy
Google+ » StumbleUpon » Instagram

Orange Poppy Seed Cookies

I have an orange cookie recipe I've been making for years and I love poppy seed muffins...hello, let's combine the two! These cookies have a soft cake-like texture and the addition of the poppy seeds gives them a little crunch and a unique flavor. 

Ingredients:

• 3/4 c shortening
• 1 c sugar
• 2 eggs, beaten
• 3/4 c orange juice
• 1/2-1 tsp orange zest
• 2 tbsp poppy seeds
• 2 1/2 c. flour
• 1/4 tsp salt
• 1/2 tsp baking soda

Combine shortening, sugar and eggs with mixer. Add orange juice, orange zest and poppy seeds.

Stir together four, salt and baking soda, then add to the rest of ingredients, stir just till all ingredients are combined. 

Drop by spoonful onto cookie sheet and bake in a 400° oven for about 10 minutes or till cookies start to brown around edges.

When cookies are cooled you can top them with orange icing made from powdered sugar and orange juice. 

More Recipes from Over The Apple Tree


I will be sharing with these great blogs!

Follow me here:

Pinterest / Facebook / Bloglovin' / Google+

Follow Over The Apple Tree's board Sweet Stuff on Pinterest.

Blueberry Basil Scones

Since my return from an epic West Coast road trip, I've been dreaming of the Blueberry bourbon basil donut I ate at Blue Star Donuts in Portland, OR. Most would say it's a stretch to mix basil and blueberry. Maybe that's why you don't see it that often in the culinary world. But Blue Star is on to something. The aromatic, earthy flavor of basil perfectly compliments the juicy, semisweet berry when combined.

Not adventurous enough to tackle homemade donuts, I turned to something I can handle in the kitchen, scones. The scone is a beginner level pastry that is perfect for the baker who needs instant gratification. No cooling the dough or letting it rise, just mix and throw in the oven for a few minutes for an instant but made from scratch pastry. Once you have a reliable basic scone recipe, like my inspiration from Smitten Kitchen, the potential flavor additions are endless.

Blueberry Basil Scones
Recipe adapted from Dreamy Cream Scones
Smitten Kitchen

Prep Time: 10 minutes
Cook Time: 10-15 minutes
Temp: 425 degrees

2 cups all purpose flour
1 tablespoon baking powder
3 tablespoons sugar
1/2 teaspoon salt
5 tablespoons unsalted cold butter, cut into small cubes
1 cup heavy cream
1/3 cup fresh blueberries
1/4 cup minced basil, split in two portions
Dash of sugar for blueberries
Splash of vanilla for blueberries

1. In a small bowl toss the blueberries, half of the basil, and a dash of sugar and vanilla. Set aside for later.

2. Add flour, baking powder, sugar, and salt to a medium bowl and mix well.

3. Add the cold butter cubes and the remaining basil to the dry ingredients and using your clean hands or a handheld pastry mixer, work the butter cubes into the flour mixture until a crumbly dough forms. 
(Large chunks of butter is ok in the mixture, they will melt when baked and add to the lightness of the scones.)

4. Stir in the cold heavy cream into the mixture and combine with a spatula. Take care not to over mix. The dough might be sticky, it's ok to sprinkle a little more flour in it, but don't go crazy.

5. Turn out the dough onto a floured surface. I use the parchment paper I am going to bake them on for ease of transferring to the pan. Split the dough in half, and form into two mounds.

6. Starting with one half, quickly pat the dough into a circle about 1in thick. Layer your blueberry basil mixture on top of the first circle. Pat the other half into a circle of the same thickness and lay it on top of the blueberries, sealing the edges with your fingers around the circle.

7. Using a floured knife, make 4 cuts through the dough to form 8 slices, but do not separate the dough yet.

8. Place on a baking sheet with parchment paper and bake for 12-15 minutes, or until golden on top.
I like to start with 10 minutes and then check every two until done. 

The results are a creamy delicate scone with hints of basil and bursts of blueberry throughout.

Written by contributor Tara

**************************************************************

I will be sharing with these great blogs!

Follow me here:

Pinterest / Facebook / Bloglovin' / Google+

Frozen Chicken and Rice Burritos

I have a teenage son. He hasn't stopped eating for six months! No lie. This child has eaten a whole box of cereal for breakfast, the whole box...by himself! I started buying packages of frozen burritos specifically for him to eat when he needs a snack or for after he's eaten all the rest of the food in the house. Those pre-made frozen burritos aren't terribly expensive but he was going through the 8 ct. packages pretty fast and lets face it, they can't be that healthy. I'm not even sure exactly what's in there. I figured I should make my own. I can do a large batch, it has to be cheaper than buying and best of all, I know what's inside it.

I'm not the first to blog about frozen burritos, I've seen them on Pinterest. We all do them a little differently though, so I figured I'd share mine too. This recipe is for chicken but you could use any other meat. The first batch I ever made was with leftover roast pork. They turned out amazing and finding new ways to use leftovers is always great. The best thing about making these burritos is that this recipe is very flexible, use it as a guideline. You like peppers, potatoes? throw 'em in there!

Ingredients: 

• 3 chicken breasts(cooked and diced)
• 1/2 onion diced
• 1 can refried beans
• 1-2 servings cooked rice(instant Minute Rice is perfect for this)
• 1 envelope taco seasoning
• 1 1/4 cup water
• grated cheddar cheese
• 2 packages tortillas

OK, here I'm talking about knowing what my kids are eating and I put in taco seasoning from an envelope! Gasp! I know, I know...if you make your own taco seasoning, you're awesome, use it! 

First, cook and dice/shred up your meat. Prepare your rice. If you don't regularly eat rice, instant Minute Rice is fast, and works great for this recipe. In a large pot place chicken, onions, refried beans, taco seasoning and water*. Warm up and stir all indredients just until combined over medium heat. Stir in the rice.

*Depending on your taste, you might not want to add the entire package of taco seasoning. Start with half and see how it tastes. If you cut back on taco seasoning, you might also want to cut back a little on the water as well. 

Remove from heat. I warm up tortillas a few at a time in microwave before I start wrapping because I think it makes them easier to work with and less likely to rip. Spoon your filling in center of tortilla, add some cheese and wrap. Place finished burritos in ziploc bags and freeze! To heat, microwave for 2 minutes, flipping over after 1 minute.

How many burritos you get will depend on how much filling you use in each. I end up using a little more than the one package of tortillas, which is why I say get two. You can always place your leftover tortillas in the freezer and save for the next time you make burritos.

See all my recipes

I will be sharing with these great blogs!

Follow me here:

Pinterest / Facebook / Bloglovin' / Google+

Follow Over The Apple Tree's board Just Eat! on Pinterest.

My One Year Anniversary!!

A whole year has gone by already! I remember the first week I was trying to set up this blog, I was ready to throw up my hands and walk away. I didn't even know what HTML was and I could not for the life of me make this thing do what I wanted it to do or look the way I wanted it to look. I didn't regularly read other's blogs, and didn't really have and idea of the possibilities. The blogging community is full of creative, smart and talented people who (thankfully for me) will even share some of their knowledge with you. My modest little set-up here is nothing compared to some other's that I've seen, but I'm OK with that. I'll get there eventually and in the mean time, I'm have fun creating and sharing new things.

As of today: 

71  Total Posts

49,363 Total Pageviews

I've compiled my top 10 posts from the last year for your viewing pleasure. Just what you were waiting for right?

# 1 Pasta Fagioli

#2 DIY Barbie House

#3 Kitchen Table Makeover

#4 Hobbit Hole Birthday Cake

#5 DIY Kid's Shoe Repair

#6 Diaper Cake Tutorial

#7 Upcycle Hand-Me-Downs

#8 Grown An Apple Tree From Seeds

#9 DIY Memo Board

#10 Start 2014 On A Clean Note

Without followers, I'm just a crazy person talking to myself! Thanks so much for joining me here, for all the lovely comments, and for liking & pinning my content!

I will be sharing with these great blogs!

Follow me here:

Pinterest / Facebook / Bloglovin' / Google+

Cinnamon Breakfast Biscuits

Cinnamon Breakfast Biscuits - Better Homes and Gardens Recipes

I have passed by this recipe in my cookbook so many times thinking I was going to make it one day. I finally did and it was great! I forgot to do adjustments for high altitude though, so yours might come out a little fluffier than mine.

1 1/2 c. flour
1/4 c. wheat bran
2 tbsp sugar
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt
1/2 c. butter
2/3 c. milk
1/2 dried fruit bits
1/2 c. powdered sugar
2-3 tsp OJ, milk or water

1. Combine flour, bran, sugar, baking powder, cinnamon, and salt. Cut in the butter. Make a well in the center of dry mixture. add the milk and fruit; stir just till moist.
2. Turn dough out onto a floured surface. Quickly knead dough 10 - 12 strokes or till nearly smooth. Pat or lightly roll dough to 1/2 inch thick. Cut dough with a floured 2 1/2 in. biscuit cutter.
3. Place biscuits 1 in. apart on an ungreased baking sheet. Bake in a 400° oven for 10-12 mins or till golden.
4. Stir together powdered sugar and enough oj to make an icing that is easy to drizzle. Drizzle icing over biscuits. Serve warm. 12 biscuits

Source: Better Homes and Gardens

The  first Better Homes and Gardens cookbook was introduced in 1930 and has been found in America's kitchens ever since. It was in my kitchen growing up and is still the place I go to look for classic recipes as well as new ideas on those days where I just don't know what to make. I thought it would be fun to share my favorite recipes that I cook for my family and maybe try some new ones. Some of the recipes I follow may be different that those you find on the BHG website just because the BHG test kitchens are always updating their recipes to reflect changes in America's tastes, techniques, and lifestyles. Any recipes I make will be coming from Better Homes and Gardens, New Cook Book(11th and 14th Edition) and Better Homes and Gardens, Our Best Recipes. 

More Recipes


I will be sharing with these great blogs!

Follow me here:

Pinterest / Facebook / Bloglovin' / Google+

Freeze Cookie Dough

I've always known you could freeze cookie dough, but never have. Really, why would you want to do that? I want to eat cookies now! Ok, I finally found a reason. With all the holiday craziness, I find myself constantly running out of time. One day I had a lull in activities and thought maybe I could whip up some cookie dough and save it for later.

I prepared my cookie dough (see the Better Homes and Gardens Chocolate Chip recipe I prefer here) and then scooped out half onto my lightly floured table. I formed it into a long tube. It doesn't have to be perfect but try to get it into a uniform thickness. Use a knife or pastry cutter and cut into evenly spaced sections. I used the back side of the knife so I didn't hurt my table. Now form into a ball, place onto a cookie sheet and give it a little smush down. After all the balls are on the cookie sheet place in the freezer. When they are frozen, move them to a Ziploc bag.

Rolling out and separating the dough in this way helps with uniformity and portion control. Have you ever made a cookie recipe that yields 5 dozen cookies, only to end up with half that? Portioning this way ensures you have the exact amount you want. I learned this trick when I was in the Air Force and we prepared food in huge quantities and had to control portions...yes I baked cookies in the military!

When I'm ready to bake these I put them directly on a cookie sheet, into a preheated oven and bake while still frozen. This is a great idea if you just want to bake a few at a time(some people are weird like that!) or you can even give the prepared cookie dough as a gift for your friends to bake later themselves.

I will be sharing with these great blogs!

Follow me here:

Pinterest / Facebook / Bloglovin'

Mofongo With Shrimp

Mofongo is a popular dish in Puerto Rico and happens to be one of my favorites. Mashed up fried, green plantains are topped with shrimp in a delicious tomato sauce. If you've never heard of this, let alone seen it before, you might just pass right on by this post with out giving it a chance...STOP! I swear it's good!

I deviated just a little from the traditional preparation in order to try a new product. I had some Pomi strained tomatoes I wanted to try in a recipe and I wasn't disappointed. Usually canned tomato sauce would be used to prepare the sauce for the shrimp, but I substituted the tomato sauce with Pomi strained tomatoes and a splash of red wine. It was so much better! The sauce had a much more fresh and rich flavor...I don't think we'll ever make it the old way again.

*Recipe makes two large serving

Shrimp In Tomato Sauce

• 1/2 large onion, diced
• 5 scallions
• 2 cloves garlic
• 1/2 cup chopped cilantro
• 10-12 oz Pomi strained tomatoes
• 1 cup water
• splash of red wine
• 1 envelope Goya Sazon seasoning
• 1 lb raw, peeled shrimp
• Goya Adobo seasoning
• Old Bay seasoning

Season thawed shrimp with Adobo and Old Bay seasoning, set aside. In medium pan, cook onions, scallions, garlic, and cilantro in a small amount of olive oil until onions are translucent. Add tomatoes, water, wine and Sazon. cook on medium heat about 15 minutes. Add shrimp and continue cooking until shrimp turns pink and is cooked through. Set aside. 

Mofongo

• 3 large green plantains
• 2 cloves garlic
• olive oil
• cooking oil
• fried pork rinds(we forgot these so they are not shown in the photo above)

Peel and cut plantains into 3/4 inch sections. Place in a bowl of water until ready to fry. Heat about 1-1 1/2 inches cooking oil in a heavy frying pan. Remove plantains from water, excess water and carefully drop into hot oil. Fry until cooked through(about 15 minutes). When plantains are cooked, remove and place on paper towels. In a mortar and pestle mash one clove garlic and 1 1/2 Tbsp olive oil. Place half of the plantain chunks to mortar and toss with garlic mixture. Now mash it all together. Add about three Tbsp crushed pork rinds and combine with plantain mash. Transfer into a bowl. Repeat with the rest of the plantains for the second serving. Now top mofongo with the shrimp mixture.

See more recipes from Over the Apple Tree

I will be sharing with these great blogs!

Follow me here:

Pinterest / Facebook / Bloglovin'

Disclosure: I was not compensated for this post. All opinions are my own and not influenced in any way.